Buttered spaetzle with roasted onions

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Mix 300 g flour, eggs, 1 teaspoon of salt, 1 pinch of nutmeg and mineral water to a thick liquid dough. Beat with a wooden spoon until bubbles form. Cover the spaetzle dough and let it rest for about 1 1/2 hours.

2. 2

   Peel 2 onions. Peel and wash the carrots. Dice both finely. Dab meat dry, season with salt and pepper. Turn in 2 tablespoons of flour, tap off. Fry in 2-3 tablespoons of hot oil in a frying pan on each side, remove.

3. 3

   Fry the carrots and diced onions in the frying fat. Sweat tomato paste with. Add a good 1/2 l water and stock. Season with salt and pepper. Put meat on top. Bring to the boil and braise covered in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 3/4 hours.

4. 4

   Wash the parsley and chop finely. Peel 3 onions and cut or slice into fine rings.

5. 5

   Boil up plenty of salted water. Press 1/3 of the spaetzle dough directly into the dough using a spaetzle press, cutting it off with a knife in between. Bring to the boil and cook until they float on top. Lift out, quench briefly and drain well.

6. 6

   Keep warm. Process remaining dough in the same way.

7. 7

   Dust the onion rings with 1 tbsp. flour. Fry in 2 tbsp. hot oil until golden brown. Heat butter in a pot, toss spaetzle in it and sprinkle with parsley. Remove meat from the oven, season to taste. Arrange everything, cover meat with onions.

8. 8

   Drink tip: dry red wine, e.g. Lemberger.

Nutrition Facts

KCAL
780 kcal

CARBS
70 g

FATS
26 g

PROTEINS
61 g